Blueberry muffins are a delightful treat that can brighten up any morning or afternoon snack. With their soft, fluffy texture and bursts of juicy blueberries, these muffins are not only easy to make but also a crowd-pleaser. Whether you’re enjoying them with a cup of coffee or as a sweet breakfast option, homemade blueberry muffins are sure to satisfy your cravings and bring a smile to your face.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 15 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each muffin (about 1 muffin) contains approximately 180 calories, 7g fat, 27g carbohydrates, 2g protein, and 1g fiber. This is a general estimate and may vary based on specific ingredients used.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Enjoy your fresh blueberry muffins warm or at room temperature!
Alternative Ingredients
You can substitute whole wheat flour for all-purpose flour for a healthier option. Greek yogurt can replace milk for added creaminess, and you can use frozen blueberries if fresh ones are not available.
Serving and Pairings
These muffins are perfect on their own or served with butter. Pair them with coffee, tea, or a smoothie for a delightful breakfast or snack.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven for a few minutes before serving.
Cooking Mistakes
- Don’t overmix the batter; it can make the muffins dense.
- Use fresh blueberries for the best flavor.
- Ensure your oven is properly preheated to avoid uneven baking.
- Don’t skip the paper liners; they help with easy removal.
- Check for doneness with a toothpick to avoid undercooking.
Helpful Tips
- For a sweeter muffin, add a sprinkle of sugar on top before baking.
- Experiment with lemon zest for a refreshing twist.
- Let the muffins cool completely before freezing.
- Use a cookie scoop to portion the batter evenly.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just fold them in while still frozen to prevent them from bleeding into the batter.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; it should come out clean or with a few crumbs attached, but no wet batter.
Can I make mini muffins instead?
Absolutely! Reduce the baking time to about 10-12 minutes for mini muffins.
Can I add other fruits to the recipe?
Yes, you can substitute or mix in other fruits like raspberries or chopped strawberries for a different flavor.
Can these muffins be made ahead of time?
Yes, you can make them a day in advance. Store them in an airtight container to keep them fresh.
Conclusion
Homemade blueberry muffins are a simple yet delicious treat perfect for any occasion. With their delightful flavor and easy preparation, they can become a beloved staple in your kitchen. Enjoy them fresh, share with friends, or store for later—these muffins are sure to please!
Homemade Blueberry Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Enjoy your fresh blueberry muffins warm or at room temperature!
